Sunday, February 27, 2011

Recipe: Upside down Pumpkin Pecan Pie

Upside Down Pumpkin Pecan Pie

1/2 can (1 3/4 cups) pumpkin

1/2 of a 12 ounce can (2/3 cup) evaporated milk

1/2 cup golden brown sugar

1/4 cup granulated sugar

2 large eggs

2 teaspoons pumpkin pie spice

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 of a 18.25 ounce package (1 3/4 cups) yellow cake mix with pudding

3/4 cup chopped pecans

1/4 pound (1 stick) unsalted butter, melted

Whipped cream for garnish if desired

In a large bowl, whisk together pumpkin, milk, sugar, eggs, pie spice, cinnamon and salt.

Grease a 9 inch pie dish.  Line with a 14 inch piece of waxed paper.  Pour filling into paper. Sprinkle top with cake mix and then with nuts.  Drizzle melted butter over.

Bake in center of oven at 325 F for 55 to 60 minutes or until the top is deeply browned and a knife inserted near the center comes out clean.  Cool; refrigerate for 4 hours or overnight.

To serve, turn upside down onto platter.  Remove pie dish and waxed paper.

Makes 8 servings.

Recipe developed by cookbook author Marlene Sorosky and used on the label of Safeway Pumpkin.

Saturday, February 26, 2011

Recipe: Sam's Easy Bake Apple Pie

Sam’s Easy Bake Apple Pie

Preheat Oven to 325 F

6 cups sliced pared tart apples

1 1/4 tsp. cinnamon

1/4 tsp. nutmeg

3/4 cup milk

2 tbsp. butter, softened

2 eggs

1 cup sugar

1/2 cup Bisquick baking mix

Streusel (below)

Mix apples and spices. Spread in greased pie plate, 10 x 1 1/2 inches.

Beat next 5 ingredients until smooth, 15 seconds in blender on high or 1 minute with a hand beater. Pour over apples. Sprinkle with Streusel.

Bake until knife inserted in center comes out clean, 55 to 65 minutes

Streusel: Mix 1 cup Bisquick, 1/2 cup chopped nuts, 1/3 cup packed brown sugar and 3 tbsp. firm butter until crumbly.

Friday, February 25, 2011

Recipe: Dutch Apple Pie

Dutch Apple Pie


1 (6 ounce) Keebler Ready Crust Reduced Fat Graham Cracker Pie Crust

1 egg white, beaten

5 1/2 cups fresh, peeled, sliced cooking apples

1 tablespoon lemon juice

1/2 cup granulated sugar

1/4 cup packed brown sugar

3 tablespoons all purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon each nutmeg and salt

*Topping

Heat oven to 375 F.  Brush bottom and sides of pie crust evenly with egg white, bake on baking sheet until light brown, about 5 minutes.  Remove crust from oven.  In bowl, combine apples, lemon juice, sugars, flour, cinnamon, nutmeg and salt.  Mix well; spoon into crust. Sprinkle topping evenly over apples. Bake on baking sheet 50 minutes or until topping is golden and filling is bubbling. Cool.

(Makes 8 servings)


*Topping:  In bowl, combine 3/4 cup all purpose flour, 1/4 cup each granulated sugar and packed brown sugar; cut in 1/3 cup butter until crumbly.

Thursday, February 24, 2011

National Museum of Health & Medicine

Last Wednesday, I had the privilege of chaperoning my daughter's high school anatomy and physiology class field trip to the National Museum of Heath and Medicine. It is on the grounds of Walter Reed Army Base in the District of Columbia.

We began in the auditorium with a lecture on embryo heart development. "Plasticized" organs were passed through the audience. The organs had the liquids removed and replaced with a plastic coating. I was able to avoid touching the hearts, intestines and stomach but was stuck passing the kidney.

A boy was then selected to wear the "empathy belly" that simulated pregnancy.

The docent then gave a brief history and overview of the museum. It was started in the 1800's by Walter Reed, who asked the doctors at the Panama Canal to send their journals and specimins. He then proved his theory that mosquitos were spreading the Yellow Fever and eradicated it so the canal could be built.

I avoided looking closely at the fetal specimins, so sad. The war injuries were equally heartbreaking.

I enjoyed the luxury bus ride, my peanut butter and raspberry preserve sandwich and the kids. This is the only museum I've visited where I didn't enjoy it. Though I did learn, and I have inspiration for a DNA storyline in my current manuscript.

Recipe: Cape Cod Cranberry Velvet Pie

Cape Cod Cranberry Velvet Pie


1 (6 ounce) Keebler Ready Crust Shortbread Pie Crust

1 (8 ounce) package cream cheese, softened

1 cup (1/2 pint) whipping cream

1/4 cup sugar

1/2 teaspoon vanilla extract

1 (16 ounce) can whole berry cranberry sauce


In large mixer bowl, beat cream cheese until fluffy.  In small mixer bowl, beat whipping cream, sugar and vanilla until soft peaks form.  Gradually add to cream cheese, beating until smooth and creamy.  Set aside a few whole cranberries from sauce for garnish.  Fold remaining sauce into whipped mixture.  Spoon into pie crust.  Freeze four hours or until firm.  Garnish with reserved berries. Remove from freezer 15 minutes before serving.  (makes 8 servings)

Wednesday, February 23, 2011

Recipe: Tiramisu

Tiramisu

2 (3 oz) pkgs lady fingers

1 (8 oz) pkg cream cheese, softened

1 (8 oz) container mascarpone cheese

1/3 cup powdered sugar

2 tbsp Marsala wine or dark rum

1 pint (2 cups) whipping cream

grated semi-sweet chocolate (about 1/2 oz)

3/4 cup hot strong coffee

1 tbsp sugar

Layer l packages of ladyfingers in bottom of 13" x 9" pan.

In 1 cup measuring cup, combine coffee and 1 tbsp sugar; mix well. Drizzle over ladyfinger layer.

In large bowl, combine cream cheese and mascarpone cheese; beat at medium speed until smooth and creamy. Beat in powdered sugar and wine or rum. In large bowl, bet whipping cream until stiff peaks form. Fold into cream cheese mixture.

Spread half of topping mixture over ladyfingers.  Cover with remaining lady fingers, drizzle with coffee and spread with remaining topping mixture. Sprinkle with chocolate and refrigerate at least 4 hours or overnight. To serve, cut into squares. Store in refrigerator. Makes 15 servings.

Tuesday, February 22, 2011

Recipe: Pumpkin Delight

Pumpkin Delight
 
3 1/2 cups pumpkin

3 eggs

1 cup white sugar

1 cup brown sugar

1 cup evaporated milk

1 tsp cinnamon

3/4 tsp nutmeg

1/2 tsp cloves

1 pkg yellow cake mix

1 cup chopped walnuts

1 stick margarine, melted

Combine first 5 ingredients and all spices. Mix well. Pour into greased 9" x 13" pan. Sprinkle cake mix on top and cut through batter. Sprinkle nuts on top. Drizzle melted margarine over top. Bake at 350° for 50 to 60 minutes. Serves warm or cold with whipped topping.

Monday, February 21, 2011

Recipe: Fudge

Fudge

2 tbsp (1/4 stick) butter or margarine

2/3 cup Evaporated Milk

1-1/2 cups granulated sugar

1/4 tsp  salt

2 cups (4 oz) miniature marshmallows

1-1/2 cups (9 oz) semi sweet chocolate morsels

1/2 cup chopped pecans or walnuts

1 tsp vanilla extract

COMBINE butter, evaporated milk, sugar and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil-lined 8-inch-square baking pan; chill until firm.

FOR MILK CHOCOLATE FUDGE: Substitute 2 cups (11.5-ounce package) milk chocolate morsels for semi-sweet morsels.

FOR BUTTERSCOTCH FUDGE: Substitute 1 2/3 cups (11-ounce package) butterscotch flavored morsels for semi-sweet morsels.

Time Management for Writers with Day Jobs

Time Management for Writers with Day Jobs
By Sherry Dee Morris

I have been writing since 1999. I was a full-time wife and mother from 1999 until 2009. I had a full-time job outside the home from 2009 until 2011. I did not write when I was working outside the home. I worked twelve and a half hour shifts in a busy hospital emergency room. I went to work in the dark, came home, ate dinner, tucked everyone in, including myself, got up and did it all over again. I worked 60+ hours per week plus I volunteered on a rescue squad once a week.  No time for writing. Not much time for family. No time for friends. Then my mother passed in December. I spent the holidays and weekends at work, grieving for Momma and Daddy (who's estate I had just settled three days before losing mom), missing my family terribly. I resigned. I went inactive with the rescue squad.

If you are employed with regular normal hours, with time at home before or after work every day and weekends and holidays off, I do think you can balance work and writing. Just make sure you don't shut out your family and friends. Never literally close the door to your children. Especially your 'tweens. I tried that and there were devastating results. Lesson learned and everyone is happy now.

Learn to write when everyone is otherwise occupied, even if this means they are sleeping. If you are married, just make sure you get up earlier in the morning to write. Always go to bed when your husband does. Pillow talk and romance are much more important than your manuscript. If he's not home, by all means, tuck in the little ones and write.

Okay, biggest suck of writing time:  your computer.  Set a timer and allow only 15 minutes in the morning and 15 minutes in the evening to check your email, Facebook, Twitter, etc. Seriously. Pull away from your online presence and those addictive games and online shopping. You can always go back to them once your book is sold… Until you get your edits.

Another big suck of writing time:  eating out.  That's why Rival invented the Crock Pot. If you don't have one, run out to Target or Wal*Mart or Macy's and buy one.  Also pick up two slow cooker cook books. Don't waste time surfing the net for recipes.

Set a realistic writing goal. If you can write every day, or most days, make your goal to write one hour or ten pages or whatever you can and want to do. I am beginning a new manuscript tomorrow. I plan to write 7 to 10 pages per day five days a week, taking weekends off to spend with my family. I'll write either when they are gone during the day, or after I tuck the little ones in, when hubs is traveling for work. I will have the first draft of a 100,000 word manuscript written in eight weeks. Yep.

When you are writing your first draft, just keep writing. Don't go back and read what you've written and edit it. Just keep writing. Allow yourself to write crap. Crap can be rewritten into snappy prose. A blank page cannot. Besides, sometimes what you think is crap at the time, can turn out to be your cleverest scenes. So just write them.

What about your house and errands and weight?

What has to get done errand-wise will. When you've got a break at work, do some planning for the week. Your menu.  Bring the cookbooks, coupons and your local grocery ad to work with you. Plan out your errands.

Get a calendar that you can take with you. I like my spiral bound planner. If you are an electronic gal, use your PDA or cell phone or Blackberry or print one off the net. Make sure your whole family's schedule is included and updated. This is critical.

As far as your house goes, there are some tasks that have to get done, so they will. The laundry, the dishes and the bathrooms. Deep clean your tub/shower as soon as possible. If you can't get all the soap scum/mold/mildew/hard water stains cleaned, find someone who can. If there is a big strong he-man in your life, persuade him to do it. Or your momma or your sister or whomever is strong and a perfectionist. If you don't know anyone like this, hire one of the maid services for a one time deep cleaning.

Now, this is important:  Every time you or someone else takes a shower or bath, they are to dry themselves then dry the shower and tub. It takes one minute, tops. If you do this religiously, it will never get gross again. Clean the toilets and sinks twice a week.

My laundry room is off the kitchen, so I sort laundry and clean up the kitchen while the kids are eating breakfast or a missed meal. This way I can catch up with what's important in their days while multitasking. Instead of sitting down and snacking myself.

As far as exercise, pick one day a week where you've got at least an hour to schedule deep cleaning your house. Vacuuming, sweeping and mopping are cardio. Making beds, dusting and laundry are great for stretching and isometrics.

Find fifteen minutes a day to pick up and declutter. You'll be amazed at how much you can clear away, and the instant gratification will lighten your mood.

So, clean your bathrooms, get a crock pot and a calendar and schedule your life for the next three weeks. You will establish a routine. You will accomplish a lot.

I dare you to do it all.

Because you can.

Sunday, February 20, 2011

Recipe: Divinity

Divinity

3 cups sugar

3/4 cup light corn syrup

1/2 cup water

2 egg whites

1 tsp almond extract

1 cup chopped walnuts or pecans

Place sugar, corn syrup and water in heavy saucepan. Cook and stir over medium heat to hard ball stage (248°F). Remove from heat and let stand until temperature drops to 220°F, without stirring.

Place egg whites in mixer bowl. Attach bowl and wire ship to mixer. Turn to high speed and whip about 1 minute or until soft peaks form. Gradually add syrup in a fine stream an d whip about 2 1/2 minutes longer.

Turn to medium speed. Add almond extract and whip 20 to 25 minutes, or until mixture starts to become dry. Turn to stir speed and add walnuts, mixing just until blended.

Drop mixture from measuring tablespoon onto waxed paper or greased baking sheet to form patties. Makes 40 pieces.

Saturday, February 19, 2011

Daily House Cleaning

Daily House Cleaning
by
American Housewife Sherry Morris

Think of housework this way: It blesses your family to have a clean and cheerful home, plus you get some exercise and burn calories.

Imagine having a home with perpetually clean bathrooms... If you deep clean your bathroom one time, then all you have to do is swish and swipe the toilet, sink and mirror in less than one minute every week so long as you dry out the tub and shower after every use. You'll never be embarrassed again when an unexpected visitor drops in.

Imagine transporting your home from the top of Mt. Laundry to a lovely island at sea level... All you have to do is one or two loads every weekday. And put the clean clothes away. It doesn't take long. Your family will always have something clean to wear.

Imagine never trudging to the gym again... Your workout is your housework. I've lost 30 pounds in 8 months through a tough love diet and this cleaning routine. I'm finally back at a healthy BMI, and feel ten years younger.

I set my timer for 15 minutes, perform the listed task and when the timer beeps, I stop, done or not. I'm usually done. Then I move on to the next chore of the day, set the timer for 15 minutes and clean. Many times, I don't need the whole 15 minutes to complete a task. If I don't feel well, have a sick child, appointments or am just plain cranky, I sometimes skip a task or a whole day's tasks. No guilt. My house is clean enough and I know I will get to it again the next day. The whole idea is to free yourself from the guilt, and just do it. I will reward myself with something special if I complete all the tasks in a week. It's an incentive and blesses the whole family.

I have adopted the principals these principals to fit my family and lifestyle. Every week, I choose four days to do my cleaning routine. I plan on my calendar ahead of time to see which days will best suit my family's schedules for the upcoming week.

DAY ONE

CHANGE AND WASH BED LINENS

DUST DOWNSTAIRS

SWISH AND SWIPE POWDER ROOM

SHINE MIRRORS (BEDROOMS, FOYER, DINING ROOM)

VACUUM

DECLUTTER DESK

TIDY KITCHEN COUTNERS

UPDATE CHECKBOOK

SWEEP FRONT PORCH

WEED


DAY TWO

DUST UPSTAIRS

SWISH & SWIPE KIDS’ BATHROOM

SWISH & SWIPE POWDER ROOM

VACUUM

WIPE DOWN MICROWAVE INSIDE & OUT

WIPE DOWN DISHWASHER

DECLUTTER DESK

PURGE MY PURSE

CLIP COUPONS

SWEEP REAR DECK


DAY THREE

DUST BASEMENT

SWISH & SWIPE BASEMENT BATH

SWISH & SWIPE POWDER ROOM

VACUUM

MOP KITCHEN, FAMILY ROOM & FOYER

DECLUTTER DESK

FILE & PAY BILLS

MEAL PLANNING

PICK UP TRASH BLOWN INTO YARD

WEED


DAY FOUR

DUST DOWNSTAIRS

SWISH & SWIPE MASTER BATH

SWISH & SWIPE POWDER ROOM

VACUUM

DECLUTTER DESK

PURGE REFRIGERATOR & WIPE DOWN ONE SHELF

MENDING

BALANCE CHECKBOOK

CLEAN OUT CARS

WEED

These books changed my life for the better, I wish I had read them when I was a newlywed: Sidetracked Home Executives from Pigpen to Paradise by Pam Young and her sister, Peggy Jones & Sink Reflections by Marla Cilley, the Fly Lady.

Recipe: Banana Pudding

Banana Pudding

1 can (14 oz) sweetened condensed milk

1 1/2 cups cold water

1 (4 serving size) pkg instant vanilla flavor pudding mix

2 cups (1 pint) whipping cream, whipped

36 vanilla wafers

3 medium bananas, sliced and dipped in lemon juice

In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2 quart glass serving bowl. Top with one-third each of the wafers, banana and pudding. Repeat layering twice, ending with pudding. Cover; chill. Garnish with strawberry and banana slices if desired. Refrigerate leftovers. Makes 8 to 10 servings.

Also very beautiful layered into individual serving dishes.

Recipe: Ambrosia

Ambrosia

1 can (20 oz) pineapple chunks in syrup

1 can (11 oz) Mandarin oranges

1 1/2 cup seedless grapes

1 cup miniature marshmallows

1 cup flaked coconut

1/2 cup nuts

3/4 cup sour cream

1 tablespoon sugar

Combine all ingredients and chill.

Friday, February 18, 2011

Recipe: Praline Pumpkin Muffins

Praline Pumpkin Muffins

1 pkg Pillsbury Pumpkin Quick Bread Mix

1/2 cup water

1/4 cup oil

2 eggs

1 cup grated carrots

1/2 cup chopped pecans

1 tsp cinnamon

1/4 tsp nutmeg

TOPPING

1/3 cup firmly packed brown sugar

1/3 cup chopped pecans

1 tbsp margarine of butter, softened

Heat oven to 350°

Grease or line 12 muffin cups with paper baking cups. In large bowl, combine all muffin ingredients; stir 50 to 75 strokes or until dry mix is moistened. Fill muffin cups 3/4 full. In small bowl, combine all topping ingredients; sprinkle evenly over batter.

Bake for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely on wire rack. Wrap tightly with plastic wrap store in refrigerator. Makes 12 muffins

Tuesday, February 15, 2011

A Working Writer, Again

My last day of working outside the home was a month ago. I have jumped back into the writing world without pinching my nose. This is what I've been doing:

I am the 2011 President-Elect of the Virginia Romance Writers. As such, I have attended one board meeting, two committee meetings and one general membership meeting.

I am a coordinator for the HOLT Medallion contest and have mailed out books to thirty judges.

I've met with two writing friends for working lunches.

I have formatted four manuscripts, written synopses and query letters and sent them out to a publisher.

I have refreshed, renamed and reblurbed eight short stories. I made covers for them. I self-published them on Kindle and SmashWords.

I have sent my webmistress a massive website update.

I have joined a new group blog, The Night Writers. I have written and scheduled my first post.

I have judged three writing contests.

I have outlined a new work-in-progress. Kinda. I'm a panster and have never tried this before.

Saturday, February 5, 2011

Easy Bran Muffins


Easy Bran Muffins

1 egg, slightly beaten
1 cup milk
1/4 cup vegetable oil
2 cups bran cereal
1 cup all-purpose flour
1/3 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup dried fruit (I use cranberries)

Preheat oven to 400°

Grease 12 medium muffin cups or use paper liners.

Combine egg, milk, oil an cereal. Stir to break up flakes and set aside.

Stir together remaining ingredients. Add cereal mixture all at once to dry ingredients. Stir just until moistened. Fill muffin cups 2/3 full. 

Bake about 20 minutes or until lightly browned. 

Makes about 12 muffins.

Wednesday, February 2, 2011

Recipe: Banana Muffins with Pecan Topping

Banana Muffins with Pecan Topping

1 3/4 cups unsifted all-purpose flour

3 sp baking powder

1/2 tsp salt

1 egg

3/4 cup mashed banana (2 medium side bananas)

1/2 cup milk

1/4 cup vegetable oil

1/2 cup maple flavored syrup

Brown sugar

Chopped pecans

Preheat oven to 400°

Grease only bottoms of twelve muffin pan cups or use paper liners.

Stir together flour, baking powder and salt in large bowl.

Lightly beat egg in medium sized bowl. Stir in masked banana, mik, oil and maple syrup.

Pour liquid ingredients all at once into dry ingredients. Stir mixture briskly with fork until moistened; do not over stir. Batter will look lumpy.

Fill each muffin cup 2/3 full with batter. Sprinkle tops with mixture of brown sugar and chopped pecans.

Bake for 22 to 24 minutes. Remove pan to wire rack. Remove muffins at once and serve piping hot.